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Protein-Packed Turkey Chili with Quinoa

I am always on the look out for a great recipe that is low fat, gluten free, packed with protein, and that my whole family will eat. This protein-packed turkey chili fits the bill! 

The colors are gorgeous, and even though it’s still winter, this is the perfect soup to keep you warm and be encouraged that Spring is around the corner! 

What makes this chili packed with protein? I use quinoa instead of rice or pasta. Quinoa is a super healthy, gluten-free grain and my son loves it! Not familiar with it? Check it out here

For an added bonus, this recipe can easily be doubled to share with a friend or frozen for a quick meal to make dinner super simple on a busy night!

Turkey Chili Quinoa

Protein-Packed Turkey Chili with Quinoa

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

3 garlic cloves chopped

3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)

1 large yellow bell pepper, cut into ½-inch pieces

8 ounces ground white turkey meat, broken into small chunks

1 1/2 tablespoons Herbes de Provence

5 cups low-sodium chicken broth, plus more as needed

1 15-ounce can diced tomatoes in juice

1 15 oz can of white cannellini beans

1 1/2 cups cooked quinoa (prepare per package directions or use 1/2 cup dry quinoa to 1 cup water or broth)

1 small bunch kale, coarsely chopped (about 4 cups packed)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Heat oil in a large pot over medium-high heat.
  2. Add onion, carrots, and bell pepper and saute, stirring frequently, until vegetables begin to brown and soften slightly, 8 to 10 minutes.
  3. Add ground turkey, and stir until meat turns white and begins to color very slightly around the edges, 5 to 7 minutes.
  4. Add Herbes de Provence (or Italian seasoning) and stir, 1 minute.
  5. Add 4 cups broth, tomatoes, beans, and prepared quinoa. Bring to a boil.
  6. Stir in kale and season with 1 teaspoon salt and freshly ground black pepper. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 15 minutes. Season with remaining 1/2 teaspoon salt.
  7. If soup is too thick add more chicken broth to your liking. Sprinkle with chopped parsley before serving.

4 Ways to Cater This Recipe to Your Family

  1. Substitute ground chicken for the turkey.
  2. Don’t have Herbes de Provence? Use Italian Seasoning.
  3. Not a fan of Kale? Try Swiss Chard.
  4. Don’t like peppers? Add celery and more carrots.

Enjoy! Does anyone else make quinoa for their family?

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